Kovakkai Podi Curry Recipe (Tamil Nadu Style)
Kovakkai Podi Curry, a flavorful and nutritious dish from Tamil Nadu, is a perfect accompaniment for rice, especially when served with keerai sambar, beetroot pachadi, and steaming hot rice. This traditional curry uses tindora (also known as ivy gourd), which is cooked with a mix of roasted dal and spices, creating a balance of flavors that is light yet satisfying. The unique spice blend adds depth to the curry, making it a delicious addition to any lunch spread. Let’s dive into the details of this easy, diabetic-friendly recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tindora (Ivy Gourd) | 400 grams, thinly sliced |
| Rye (Mustard seeds) | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 1 whole |
| Oil | 1 tablespoon |
| Salt | To taste |
| Coriander Seeds | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Chana Dal (Bengal Gram) | 1 tablespoon |
| Dry Red Chillies | 4 whole |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Lunch
Diet: Diabetic-Friendly
Instructions:
-
Prepare the Spice Mix:
Begin by heating a pan or wok (kadhai) on medium heat. Add the coriander seeds, white urad dal, chana dal, dry red chillies, and a pinch of asafoetida. Roast this spice mixture for about 2 to 3 minutes, stirring occasionally, until it releases a pleasant aroma. Once roasted, remove it from the heat and allow it to cool slightly. After cooling, transfer the mixture to a blender or spice grinder and grind it into a fine powder. Set this aside for later use. -
-
Tempering the Curry:
In the same pan, heat 1 tablespoon of oil on medium flame. Add mustard seeds (rye) and urad dal to the pan. Let them sizzle for about 10 seconds. Then, add the asafoetida, dry red chilli, and curry leaves. Stir these ingredients for another 15 seconds until the curry leaves release their fragrance. -
Cooking the Tindora:
Now, add the sliced tindora (ivy gourd) into the pan. Stir to coat the vegetable well with the tempering. Add a small splash of water to prevent it from sticking to the pan. Mix well, and cover the pan. Let the tindora cook for 10 minutes on low to medium heat, allowing it to soften and cook through. -
Add the Spice Powder:
Once the tindora is tender, add the ground spice powder to the pan. Stir to combine everything well. Add a little more water if necessary to prevent burning. Cover and let the curry simmer for another 10 minutes, allowing the flavors to meld together and the dish to thicken slightly. -
Serve:
Once the curry has cooked and the tindora is completely tender, remove it from the heat. Serve the delicious Kovakkai Podi Curry with keerai sambar, beetroot pachadi, and hot rice for a fulfilling and traditional Tamil Nadu lunch. Enjoy this diabetic-friendly curry as a nutritious addition to your meal.
Tips:
- If you like a spicier curry, you can add extra dry red chillies while roasting the spices or increase the quantity of asafoetida for a stronger flavor.
- You can adjust the consistency of the curry by adding more water while cooking, depending on whether you prefer a dry curry or a slightly gravy-like texture.
- Tindora is a great source of fiber and low in calories, making this dish a healthy option for those watching their blood sugar levels.
This Kovakkai Podi Curry is a perfect example of simple, yet flavorful Tamil cuisine that brings out the best in everyday ingredients. Whether you’re looking for a quick lunch or want to impress your guests with a traditional South Indian meal, this curry is sure to be a hit.
